Everyone in my family loves this salad, which is always a plus and often a challenge to find. Combining the ingredients while the lentils are hot is important for maximum flavor. It tastes best if the flavors marinate for a while before eating. Tastes great as leftovers for several days.
Serves 4 as a meal
2 cups french green lentils (important because they hold their shape and don’t turn to mush)
6 cups water
1/2 cup olive oil
6 Tbs aged balsamic vinegar
3 cloves garlic, minced or crushed
1/4 tsp fresh ground black pepper
3/4 tsp unrefined sea salt
8 green onions, chopped
1 cup fresh dill (about 1.5oz), chopped
2 cups fresh basil (about 1.25 oz), chopped
15 oz artichoke hearts, chopped
8 oz feta cheese, cubed
1 bag pre-washed baby spinach
In a medium size pot, add lentils and water. Bring to a boi...